3 Tbsp. butter

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8 oz. dark chocolate (70% or darker) cut into squares

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1 cup coconut palm sugar

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2 Eggs

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1 ripe, Fresh California Avocados, peeled, seeded and mashed

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1 Tbsp. tapioca starch

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1 Tbsp. cocoa powder (unsweetened)

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1/4 tsp. salt

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.